Chicken Chili (with Cornbread)

• 3 chicken breasts
• 1 tablespoon olive oil
• 12 small white onion
• 12 green bell pepper
• 1 garlic clove, minced
• 1 (8 ounce) canchopped Italian tomatoes
• 1 (8 ounce) can lentils
• 1 dash Worcestershire sauce
• 12 teaspoon paprika
• 2 tablespoons chili powder
• salt and pepper

1. Saute onion and garlic in olive oil until soft.
2. Add chicken breasts (cut into pieces) with 1/2 tablespoon of the chili powder and stirfry until cooked through.
3. Add bell pepper and cook until soft.
4. Meanwhile, in another skillet add tomatoes and lentils with the 1 1/2 remaining tablespoons of the chili powder, 1/2 teaspoon paprika, dash of Worchestershire sauce, and salt and pepper to taste, over low heat.
5. Once chicken is cooked add it to the bean/tomato mixture and cook for a further 5 minutes.
6. Add more salt and pepper or spices according to preference.
7. Serve over 1 piece of cornbread split into two.

chicken breasts, olive oil, white onion, green bell pepper, garlic, italian tomatoes, lentils, worcestershire sauce, paprika, chili powder, salt

Taken from www.food.com/recipe/chicken-chili-with-cornbread-114277 (may not work)